4½  cup  Cake Flour  [1 lb]            1  tsp  Baking powder
½   tsp  Cloves                        ½  tsp  Mace
1   lb   Butter                        1  lb   Brown Sugar
10  lrg  Eggs  [well beaten]           1  cup  Honey
l   cup  Molasses  [dark]              ½  cup  Apple Cider
½   lb   Candied Cherries              ½  lb   Candied Pineapple
1   lb   Dates  [seeded & sliced]      1  lb   Seedless Raisins
½   lb   Citron  [thinly sliced]       1  lb   Currants
¼   lb   Pecans  [chopped]             ¼  lb   Walnuts [chopped]
½   lb   Candied Orange & Lemon peel
 
 

Sift flour once; measure; add baking powder and spices.  Sift together 3 times.

Cream shortening thoroughly, add sugar gradually and cream together until light and fluffy.

Add eggs, fruits, peels, nuts, honey, molasses, and cider.  Add flour gradually.

Turn into pans which have been greased, lined with wax paper and again greased.

Bake in slow oven (250°) until done.  Cool in pans.

For large loaves, bake in 8x4x3 inch pans about 4 hours.  Makes 10 lbs.
 
 

TO  STORE :
Brush lightly with brandy or bourbon, wrap in a soft cloth and then waxed paper and keep in air tight container, or brush with grape juice, wrap and store.

( Bake in 2 - 10 inch tube pans )